"Creamy" Cauliflower Soup with Chives

When I think of this soup, I think of silk, luxurious and smooth, almost as if it's too good to be eaten. But, let's be serious, if I made it, I'm going to eat it. HA! The secret to the creaminess is the cashews. You don't necessarily taste the cashews, but it's a great way to add richness to the soup.

Cashews are also a great source of healthy fat, copper, magnesium, phosphorus, zinc, and manganese. Heck, you can even sprinkle some on top if you like more texture. Let's talk about the benefits of cauliflower. When consumed regularly, it may lower the risk of certain types of cancers. It also provides a great amount of phytonutrients, vitamin C, vitamin K, folate, vitamin B5, vitamin B6, and fiber. These contribute to supporting the immune system and energy pathways. This is a "must try" recipe- super easy and delicious!  Enjoy!

Ingredients:
1 head cauliflower, cut into florets
1 vidalia onion, chopped
2 cloves garlic, chopped
1 1/2 t sea salt
1/2 t pepper
2 T olive oil/ghee
4 c Vegetable or Chicken Broth (I used Imagine No Chicken Broth)
1 c water
1/4 c raw cashews
1-2 T chives chopped (optional)

Instructions: 
1. Saute onions and garlic in olive oil/ghee over medium-low heat with a dash of sea salt. Stir every couple of minutes for about 10 minutes. 
2. Add pepper, broth, water, cashews, the rest of the salt, and cauliflower. Cover and simmer for about 20 minutes or until cauliflower is soft. 
3. Blend in blender. Taste for seasoning. Add chopped chives as a garnish. 
seasoning. Add chopped chives as a garnish.